Makes 10-12


140g peanut butter or nut butter of choice
30g coconut sugar
1 large egg
1 egg white
1 tsp vanilla bean paste
¼ tsp baking soda
Pinch of salt
1/4 teaspoon kosher salt
23g coconut flour
65g salted caramel protein powder
½ cup mini chocolate chips


  1. Preheat the oven to 180C. Line a baking tray with some baking paper.
  2. In a large mixing bowl, add in all the ingredients and mix thoroughly until fully combined.
  3. If the mixture feels too dry just add several drops of almond or oat milk.
  4. Roll into golf ball sized balls and place on the lined baking tray. Press the tops of the cookie to flatten slightly. Bake in the oven for 5-7 mins.
  5. Allow to cool before serving.